I have moved to Seattle about a year ago. I have not found any great butchers yet. I have a place called Bill The Butcher close to home. I bought some ground lamb the other day to make gyro meat with.... it was awfully gamy in flavor and smell. I haver read that the smell in mostly in the fat, and it seemed to have a very high fat ratio.
He also gave me some lamb bones... would you make a brown stock with them or just get rid of them? I do not really eat lamb, so not sure I would use the stock ever.